Aloo Gosht (North Indian Lamb Curry)

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 16
Servings 8
Time

Ingredients

  • 30
    ml
    oil
  • 1
    onion, chopped
  • 2
    bay leaves
  • 1
    kg
    lamb knuckles
  • 8
    ml
    ground coriander
  • 8
    ml
    cumin seeds
  • 3
    ml
    turmeric
  • 10
    ml
    garam masala
  • 4
    potatoes, cubed
  • 410
    g
    can chopped tomatoes
  • 3
    green chillies, chopped
  • 4
    cloves garlic, crushed
  • 3
    cm
    piece ginger, grated
  • 15
    ml
    tomato purée
  • 15
    ml
    tomato paste
  • 250
    ml
    water
 

Method

 
Heat oil in a saucepan and add onions, bay leaves and lamb. Cook over a medium heat until meat is browned. Stir in coriander, cumin, turmeric and garam masala and cook for 1 minute. Add potatoes and fry until browned. Add tomatoes, chillies, garlic and ginger. Cook until oil separates from sauce.

Stir in tomato purée, tomato paste and water. Bring to the boil, cover pot tightly, reduce heat and simmer for 1 hour, or until sauce is thickened and meat is tender. Keep replenishing with water if stew becomes dry.
Serve on rice or with roti.

 

Read more on: slow cook  |  lamb
 

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